Fresh Pumpkin Pie

Total Time Prep: 30 min. + chilling Bake: 55 min. + cooling
Yield 8 servings
Test Kitchen Approved
Pumpkin pie starts with a can, right? Not so fast! Learn how to make a pumpkin pie from scratch.

Ingredients

  • Dough for single-crust pie
  • 1 medium pie pumpkin
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk
  • Whipped cream, optional

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes.
  3. Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
  4. Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 303 calories, 14g fat (8g saturated fat), 79mg cholesterol, 343mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 5g protein.

In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
Recipe Creator

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